If the texture of a perfect risotto eludes you, Chef Gavin has the memorable techniques to guide your preparation. He'll also teach you how to make lobster tails less intimidating and cover the building blocks of a bright pesto.
Equipment needed for this class:
1 Gallon Stock Pot
2 Quart Pot
Small Mixing Bowl
Food Processor or Mortar & Pestle Microplane or Box Grater Cutting Board